Recent content by howamidriving

I was really happy with about 7oz in a 3 gal batch so I would say 12-15oz in five gallons would be a good spot. My NEIPA is one of my favorite beers Ive made, but also one of the most expensive.

Fwiw I just started getting into my first neipa and it's super hazy and I used 0 flaked grains. I think it has as much (or more) to do with the amount and timing of the hop additions and to a lesser extent the yeast used. Also the may sound super obvious but don't do any of the things you would...

Others with more barrel experience feel free to correct me but...in a 5 gallon first use oak barrel I'd be hesitant to age a lambic in it long term. I suspect you're going to get way to much oak character. If you have other sours aging right now maybe rack one over to the barrel for a week or...

I managed to catch something interesting from underneath the elderberry bush in my yard this summer. The initial fermentation was a watered down Saison that formed a nice pellicle and smelled like a less intense lemoncello. Flavor was pretty bland but clean. It's currently sitting on some...

Saison is definitely a good style to do this with. I recently did an oude bruin base beer in which the clean half still got some fruit, but both beers turned out nice (just won a 2nd place ribbon for the sour actually). A couple things to keep in mind though: if you have the equipment you may...

I brewed a day or two before I went on vacation last year, aside from not being able to know what was going on with it, it was fine. I mean, I usually let my beers sit for at least two weeks anyway, so what's the difference?

Got a brew planned for Sunday. I'm calling it Breakfast in Belgium. It'll be a rather standard Belgian Dark Strong with coco nibs, maple syrup, honey and chocolate coffee beans.

So I currently have a fruited sour that isn't quite to were I want to bottle the while batch, but I'd like to send some bottles to a local competition to get some feedback anyway. My plan is to make a small solution of about 3tsp of table sugar and a pinch of fresh yeast and add it to 3 12oz...

Don't mind if I do

I wouldn't consider my self an expert, but here's some input. I wouldn't​ worry about having some Brett in your cake; oud bruins do tend to be more about latic, and even some acetic character, I doubt anyone would flip over some Brett character. As far as ibus go, keep in mind that...

I've found that I like mostly BA beers and barley wines with right around a year on them. Like you said it tends to smooth things out nicely.

Just curious, where did you get your Nelson from? My LHBS wasn't able to get any through wherever he gets them, and I noticed a couple online retailers either don't have them or have them in limited quantities.

An oz of bittering hops seems like a alot, even if you are going to leave a little sweetness behind. Northern Brewer is like 5-6% AA right? So, you're looking at like 20 ish IBU? That would be low for most any beer, but in a Mead with nothing to hide behind I would be a little weary. I don't...

Cool thread! Really excited for spring and summer this year. Last year I managed to forage about 16# of mixed berries from the area. Made a clean fruit beer, have a sour sitting an some, and just started a melomel with the rest. If it hasn't already been mentioned, The Homebrewers Almanac is a...

I found this to be very true in my extract brewing days, to the point where I just stopped taking og readings and assumed the calculated value.